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1 | 00:00:01,040 | 00:00:02,920 | MAEVE O'MEARA: This week on The Chefs' Line, | MAEVE O'MEARA: This week on The Chefs' Line, |
2 | 00:00:03,120 | 00:00:07,040 | the professionals from Perth restaurant El Publico | the professionals from Perth restaurant El Publico |
3 | 00:00:07,240 | 00:00:10,640 | are up against four home cooks who think they've got what it takes | are up against four home cooks who think they've got what it takes |
4 | 00:00:10,840 | 00:00:12,400 | to beat the chefs at their own game. | to beat the chefs at their own game. |
5 | 00:00:12,600 | 00:00:14,960 | I'm pretty confident. I think I can win. | I'm pretty confident. I think I can win. |
6 | 00:00:15,160 | 00:00:19,160 | The home cooks will showcase their best take on Mexican cuisine | The home cooks will showcase their best take on Mexican cuisine |
7 | 00:00:19,360 | 00:00:22,000 | as they battle against El Publico's chain of command, | as they battle against El Publico's chain of command, |
8 | 00:00:22,200 | 00:00:25,920 | starting with the apprentice chef right up to the head chef. | starting with the apprentice chef right up to the head chef. |
9 | 00:00:26,120 | 00:00:27,640 | MAN: I am a competitive guy. | MAN: I am a competitive guy. |
10 | 00:00:27,880 | 00:00:31,080 | If you don't challenge yourself, then why are you in the game? What's the point? | If you don't challenge yourself, then why are you in the game? What's the point? |
11 | 00:00:31,280 | 00:00:32,560 | It's the ultimate food fight | It's the ultimate food fight |
12 | 00:00:32,760 | 00:00:34,680 | to discover if delicious, home-cooked meals... | to discover if delicious, home-cooked meals... |
13 | 00:00:34,880 | 00:00:36,560 | MAN: Wow! This is next level. | MAN: Wow! This is next level. |
14 | 00:00:36,760 | 00:00:39,160 | ..can beat the refinement of a restaurant dish... | ..can beat the refinement of a restaurant dish... |
15 | 00:00:39,360 | 00:00:41,000 | MAN 2: They nailed that flavour combination. | MAN 2: They nailed that flavour combination. |
16 | 00:00:41,200 | 00:00:42,680 | It's just really, really nice. | It's just really, really nice. |
17 | 00:00:42,880 | 00:00:46,160 | ..judged by executive chef Dan Hong, | ..judged by executive chef Dan Hong, |
18 | 00:00:46,360 | 00:00:48,240 | renowned chef Mark Olive | renowned chef Mark Olive |
19 | 00:00:48,440 | 00:00:50,760 | and food writer Melissa Leong. | and food writer Melissa Leong. |
20 | 00:00:50,960 | 00:00:52,880 | So, let's cook! | So, let's cook! |
21 | 00:00:53,080 | 00:00:54,960 | Which home cook has what it takes | Which home cook has what it takes |
22 | 00:00:55,160 | 00:00:57,520 | to make it to the end of the chefs' line? | to make it to the end of the chefs' line? |
23 | 00:01:08,280 | 00:01:10,760 | The week gets started with four talented home cooks | The week gets started with four talented home cooks |
24 | 00:01:10,960 | 00:01:13,320 | who specialise in Mexican cuisine - | who specialise in Mexican cuisine - |
25 | 00:01:13,520 | 00:01:16,320 | 38-year-old carpenter from Sydney, David... | 38-year-old carpenter from Sydney, David... |
26 | 00:01:16,520 | 00:01:18,720 | Welcome to Davo's fiesta! | Welcome to Davo's fiesta! |
27 | 00:01:18,920 | 00:01:21,400 | I think Mexican food was the first sort of cuisine | I think Mexican food was the first sort of cuisine |
28 | 00:01:21,600 | 00:01:23,400 | that was far from anything | that was far from anything |
29 | 00:01:23,600 | 00:01:25,800 | that I'd tasted before, and it just really stuck with me. | that I'd tasted before, and it just really stuck with me. |
30 | 00:01:26,000 | 00:01:29,240 | ..business services consultant and mother from Perth, Jo... | ..business services consultant and mother from Perth, Jo... |
31 | 00:01:29,440 | 00:01:33,520 | My passion for Mexican cooking comes from my partner, Mark. | My passion for Mexican cooking comes from my partner, Mark. |
32 | 00:01:33,720 | 00:01:35,600 | His family is Latin American, | His family is Latin American, |
33 | 00:01:35,800 | 00:01:38,000 | so that's where my love of it comes from. | so that's where my love of it comes from. |
34 | 00:01:39,400 | 00:01:43,160 | ..a 33-year-old originally from Mexico City, Flor... | ..a 33-year-old originally from Mexico City, Flor... |
35 | 00:01:43,360 | 00:01:45,400 | ALL: Hola, Flor! | ALL: Hola, Flor! |
36 | 00:01:45,600 | 00:01:47,160 | I love Mexican cooking | I love Mexican cooking |
37 | 00:01:47,360 | 00:01:50,240 | because I think every family puts their secret ingredient. | because I think every family puts their secret ingredient. |
38 | 00:01:50,440 | 00:01:52,200 | ..and Californian mother-of-one Becky. | ..and Californian mother-of-one Becky. |
39 | 00:01:52,400 | 00:01:54,040 | Oh, good chopping! | Oh, good chopping! |
40 | 00:01:54,240 | 00:01:56,960 | I was born and raised in Northern California. | I was born and raised in Northern California. |
41 | 00:01:57,160 | 00:01:59,680 | There's a huge Hispanic community there | There's a huge Hispanic community there |
42 | 00:01:59,880 | 00:02:01,960 | and tons of amazing Mexican food. | and tons of amazing Mexican food. |
43 | 00:02:03,000 | 00:02:06,120 | Good evening and welcome to The Chefs' Line. | Good evening and welcome to The Chefs' Line. |
44 | 00:02:06,320 | 00:02:09,160 | Who thinks they can out-cook a chef from a restaurant here? | Who thinks they can out-cook a chef from a restaurant here? |
45 | 00:02:09,360 | 00:02:12,000 | MELISSA LEONG: Ooh! ALL: Whoa! | MELISSA LEONG: Ooh! ALL: Whoa! |
46 | 00:02:12,200 | 00:02:14,800 | Flor, how did you learn to cook? | Flor, how did you learn to cook? |
47 | 00:02:15,000 | 00:02:17,960 | I learned how to cook since I was a child. | I learned how to cook since I was a child. |
48 | 00:02:18,160 | 00:02:20,680 | My mum and my grandma taught me. | My mum and my grandma taught me. |
49 | 00:02:20,880 | 00:02:23,800 | Your cooking is about to face a test. | Your cooking is about to face a test. |
50 | 00:02:24,000 | 00:02:27,360 | This week, you'll be cooking against the chefs' line | This week, you'll be cooking against the chefs' line |
51 | 00:02:27,560 | 00:02:30,360 | from Mexican restaurant El Publico. | from Mexican restaurant El Publico. |
52 | 00:02:33,400 | 00:02:35,280 | El Publico is known for being | El Publico is known for being |
53 | 00:02:35,480 | 00:02:38,160 | a fashionable and unique Mexican restaurant. | a fashionable and unique Mexican restaurant. |
54 | 00:02:38,400 | 00:02:43,120 | We need to get that pork ready for the next leg to go in as well. Yes, Chef. | We need to get that pork ready for the next leg to go in as well. Yes, Chef. |
55 | 00:02:43,320 | 00:02:45,720 | The team is led by the talented head chef Tommy Payne. | The team is led by the talented head chef Tommy Payne. |
56 | 00:02:45,920 | 00:02:48,480 | Here at El Publico, we try and do a traditional style | Here at El Publico, we try and do a traditional style |
57 | 00:02:48,680 | 00:02:51,160 | of Mexican cuisine with a modern twist. | of Mexican cuisine with a modern twist. |
58 | 00:02:51,360 | 00:02:53,880 | This is El Publico's carne apache with papitas. | This is El Publico's carne apache with papitas. |
59 | 00:02:54,080 | 00:02:56,880 | That is fresh, sexy, smoky. | That is fresh, sexy, smoky. |
60 | 00:02:57,080 | 00:02:59,840 | I love Mexican food because of the chilli, the lime, | I love Mexican food because of the chilli, the lime, |
61 | 00:03:00,040 | 00:03:02,560 | the freshness, the complexity of the dishes. | the freshness, the complexity of the dishes. |
62 | 00:03:02,760 | 00:03:05,160 | It really is one of the world's great cuisines. | It really is one of the world's great cuisines. |
63 | 00:03:05,360 | 00:03:09,280 | Regarded as one of Perth's coolest and most respected restaurants, | Regarded as one of Perth's coolest and most respected restaurants, |
64 | 00:03:09,480 | 00:03:12,280 | their chefs' line will be tough to beat. | their chefs' line will be tough to beat. |
65 | 00:03:12,480 | 00:03:15,680 | Welcome, El Publico, and welcome, Head Chef Tommy, | Welcome, El Publico, and welcome, Head Chef Tommy, |
66 | 00:03:15,880 | 00:03:17,280 | to you and your chefs' line. | to you and your chefs' line. |
67 | 00:03:17,520 | 00:03:20,400 | Thanks, Dan. Tommy, can you please introduce your chefs' line? | Thanks, Dan. Tommy, can you please introduce your chefs' line? |
68 | 00:03:20,600 | 00:03:22,760 | Sure. Aaron, junior chef. | Sure. Aaron, junior chef. |
69 | 00:03:22,960 | 00:03:25,480 | Chris, station chef. Gianni, sous-chef. | Chris, station chef. Gianni, sous-chef. |
70 | 00:03:25,680 | 00:03:27,600 | Myself, Tommy Payne, head chef. | Myself, Tommy Payne, head chef. |
71 | 00:03:27,800 | 00:03:30,560 | So, first to cook this week is junior chef Aaron. | So, first to cook this week is junior chef Aaron. |
72 | 00:03:30,760 | 00:03:32,640 | Aaron, please step up. | Aaron, please step up. |
73 | 00:03:32,840 | 00:03:34,960 | You are first to face the four home cooks. | You are first to face the four home cooks. |
74 | 00:03:35,160 | 00:03:36,720 | Aaron, how are you feeling? | Aaron, how are you feeling? |
75 | 00:03:36,920 | 00:03:38,880 | Pretty nervous. (CHUCKLES) | Pretty nervous. (CHUCKLES) |
76 | 00:03:39,120 | 00:03:41,520 | What do you think of your competition? I haven't met them. | What do you think of your competition? I haven't met them. |
77 | 00:03:41,720 | 00:03:42,800 | Hi! | Hi! |
78 | 00:03:43,040 | 00:03:45,720 | (LAUGHTER) Hey! They look pretty cool. | (LAUGHTER) Hey! They look pretty cool. |
79 | 00:03:45,920 | 00:03:47,680 | (LAUGHTER) | (LAUGHTER) |
80 | 00:03:47,880 | 00:03:52,760 | And now to find out what dish you'll be cooking tonight. | And now to find out what dish you'll be cooking tonight. |
81 | 00:03:52,960 | 00:03:55,480 | We want to see your best... tacos! | We want to see your best... tacos! |
82 | 00:03:55,680 | 00:03:58,280 | Yes! This is going to be awesome! | Yes! This is going to be awesome! |
83 | 00:03:59,320 | 00:04:02,280 | Tacos are one of the best-known street foods in the world. | Tacos are one of the best-known street foods in the world. |
84 | 00:04:02,480 | 00:04:04,680 | An absolute staple in Mexico, | An absolute staple in Mexico, |
85 | 00:04:04,880 | 00:04:07,560 | they're a blend of protein, salad and salsa | they're a blend of protein, salad and salsa |
86 | 00:04:07,760 | 00:04:10,280 | wrapped up in a tortilla flatbread. | wrapped up in a tortilla flatbread. |
87 | 00:04:10,480 | 00:04:13,000 | So, picking the best plate will be one of us. | So, picking the best plate will be one of us. |
88 | 00:04:13,200 | 00:04:16,520 | Tonight, our blind-tasting judge is Mark. | Tonight, our blind-tasting judge is Mark. |
89 | 00:04:16,720 | 00:04:19,360 | Mm, tacos! Bring on the tasty tacos! | Mm, tacos! Bring on the tasty tacos! |
90 | 00:04:19,560 | 00:04:22,040 | Mark will taste and judge the tacos | Mark will taste and judge the tacos |
91 | 00:04:22,240 | 00:04:26,760 | not knowing whether they're served by a home cook or the restaurant. | not knowing whether they're served by a home cook or the restaurant. |
92 | 00:04:26,960 | 00:04:29,760 | You all have two hours to get your plates on the pass, | You all have two hours to get your plates on the pass, |
93 | 00:04:29,960 | 00:04:31,240 | so let's cook! | so let's cook! |
94 | 00:04:31,440 | 00:04:34,760 | (APPLAUSE) | (APPLAUSE) |
95 | 00:04:44,760 | 00:04:47,520 | DAVID: I am doing tri-tip tacos. | DAVID: I am doing tri-tip tacos. |
96 | 00:04:47,720 | 00:04:49,400 | It'll be tri-tip beef. | It'll be tri-tip beef. |
97 | 00:04:49,600 | 00:04:54,480 | I've got a dry rub going on here with an assortment of spices. | I've got a dry rub going on here with an assortment of spices. |
98 | 00:04:54,680 | 00:04:56,640 | I coat the beef in that and then I sear it | I coat the beef in that and then I sear it |
99 | 00:04:56,840 | 00:04:58,520 | in a really hot pan on the stove top. | in a really hot pan on the stove top. |
100 | 00:04:58,720 | 00:05:00,400 | And then I slide it into the oven to cook | And then I slide it into the oven to cook |
101 | 00:05:00,600 | 00:05:02,680 | until I think the beef is ready. | until I think the beef is ready. |
102 | 00:05:02,880 | 00:05:04,560 | The beef tonight has to be medium-rare | The beef tonight has to be medium-rare |
103 | 00:05:04,760 | 00:05:06,240 | if not a little bit more rare than medium. | if not a little bit more rare than medium. |
104 | 00:05:06,440 | 00:05:09,760 | To go with the tri theme, I'm doing three types of salsa. | To go with the tri theme, I'm doing three types of salsa. |
105 | 00:05:09,960 | 00:05:12,120 | What are the three different salsas? | What are the three different salsas? |
106 | 00:05:12,360 | 00:05:15,120 | Um, the first salsa is just your standard pico de gallo. Yeah. | Um, the first salsa is just your standard pico de gallo. Yeah. |
107 | 00:05:15,360 | 00:05:18,400 | The second one is a hot sauce I make at home, which is a pineapple and habanero. | The second one is a hot sauce I make at home, which is a pineapple and habanero. |
108 | 00:05:18,600 | 00:05:22,160 | And then the third one will be my version of a chocolate mole. | And then the third one will be my version of a chocolate mole. |
109 | 00:05:22,360 | 00:05:24,720 | Oh. So, how many ingredients are in this mole? | Oh. So, how many ingredients are in this mole? |
110 | 00:05:24,920 | 00:05:26,760 | There's carrot to give it a nice, rich flavour. | There's carrot to give it a nice, rich flavour. |
111 | 00:05:26,960 | 00:05:28,600 | So, you roast that down a little bit in the pan. | So, you roast that down a little bit in the pan. |
112 | 00:05:28,800 | 00:05:30,240 | Onion. There's the tomato pulp. | Onion. There's the tomato pulp. |
113 | 00:05:30,440 | 00:05:32,880 | And then I just use a cocoa powder instead of a Mexican chocolate. | And then I just use a cocoa powder instead of a Mexican chocolate. |
114 | 00:05:33,080 | 00:05:34,440 | OK. And then almond meal. | OK. And then almond meal. |
115 | 00:05:34,640 | 00:05:36,600 | What are you worried about here? Time. | What are you worried about here? Time. |
116 | 00:05:36,800 | 00:05:38,960 | Time? Well, look, I'm going to leave you to it. | Time? Well, look, I'm going to leave you to it. |
117 | 00:05:39,160 | 00:05:40,720 | Wish me luck, Dan. | Wish me luck, Dan. |
118 | 00:05:43,800 | 00:05:47,600 | Jo, what version of tacos are you making tonight? | Jo, what version of tacos are you making tonight? |
119 | 00:05:47,800 | 00:05:50,080 | JO: I'm doing a pulled beef | JO: I'm doing a pulled beef |
120 | 00:05:50,280 | 00:05:53,920 | with the flavours of lime, chipotle and honey. | with the flavours of lime, chipotle and honey. |
121 | 00:05:54,120 | 00:05:57,320 | There's nothing shy about these flavours, | There's nothing shy about these flavours, |
122 | 00:05:57,520 | 00:05:59,840 | but, of course, they need to be balanced. | but, of course, they need to be balanced. |
123 | 00:06:00,040 | 00:06:02,280 | So, you're going to brown the beef, pop it in the...? | So, you're going to brown the beef, pop it in the...? |
124 | 00:06:02,480 | 00:06:04,120 | Pop it in the pressure cooker | Pop it in the pressure cooker |
125 | 00:06:04,320 | 00:06:08,320 | with a little bit of nice stock and my chipotle. | with a little bit of nice stock and my chipotle. |
126 | 00:06:08,520 | 00:06:09,880 | What salsas are you doing? | What salsas are you doing? |
127 | 00:06:10,080 | 00:06:14,080 | My salsa is using avocado and mango. | My salsa is using avocado and mango. |
128 | 00:06:14,280 | 00:06:16,080 | It's a bit of an explosion in your mouth. | It's a bit of an explosion in your mouth. |
129 | 00:06:16,280 | 00:06:18,960 | OK. There are lots of sort of sweet and acidic elements in this. | OK. There are lots of sort of sweet and acidic elements in this. |
130 | 00:06:19,160 | 00:06:21,400 | Are you worried about getting the balance of flavour right | Are you worried about getting the balance of flavour right |
131 | 00:06:21,600 | 00:06:23,360 | and not overpowering it with sweetness? | and not overpowering it with sweetness? |
132 | 00:06:23,560 | 00:06:25,800 | Yes, getting the balance right is so important, | Yes, getting the balance right is so important, |
133 | 00:06:26,000 | 00:06:28,520 | but when I get it right, it's a really good dish. | but when I get it right, it's a really good dish. |
134 | 00:06:30,280 | 00:06:32,960 | Tonight, I'm cooking tacos de canasta. | Tonight, I'm cooking tacos de canasta. |
135 | 00:06:33,160 | 00:06:36,640 | That is made with chorizo and potatoes - | That is made with chorizo and potatoes - |
136 | 00:06:36,840 | 00:06:39,520 | chorizo con papas - and a salsa verde. | chorizo con papas - and a salsa verde. |
137 | 00:06:39,720 | 00:06:42,400 | I'm frying my chillies - my chilli arbol for my salsa. | I'm frying my chillies - my chilli arbol for my salsa. |
138 | 00:06:42,600 | 00:06:47,800 | I boil some tomatillos and I need to put also some onion. | I boil some tomatillos and I need to put also some onion. |
139 | 00:06:48,000 | 00:06:50,560 | My salsa verde needs to be very hot | My salsa verde needs to be very hot |
140 | 00:06:50,760 | 00:06:53,320 | when you are putting on the top of the tacos, | when you are putting on the top of the tacos, |
141 | 00:06:53,520 | 00:06:56,560 | so I hope it will be hot enough. | so I hope it will be hot enough. |
142 | 00:06:56,760 | 00:07:02,840 | This recipe is from Tlaxcala and is very traditional in Mexico. | This recipe is from Tlaxcala and is very traditional in Mexico. |
143 | 00:07:03,040 | 00:07:04,360 | It's very popular. | It's very popular. |
144 | 00:07:04,560 | 00:07:07,400 | To be the perfect dish, it needs to be quite hot. | To be the perfect dish, it needs to be quite hot. |
145 | 00:07:07,600 | 00:07:11,320 | The tortilla needs to be thin and very soft, | The tortilla needs to be thin and very soft, |
146 | 00:07:11,520 | 00:07:13,240 | so I hope it's good. | so I hope it's good. |
147 | 00:07:16,280 | 00:07:19,480 | I am making tequila shredded beef taco | I am making tequila shredded beef taco |
148 | 00:07:19,680 | 00:07:22,160 | with a red cabbage slaw and guacamole. | with a red cabbage slaw and guacamole. |
149 | 00:07:22,360 | 00:07:24,880 | I want to pressure cook it so it can get nice and tender | I want to pressure cook it so it can get nice and tender |
150 | 00:07:25,080 | 00:07:27,040 | and cook down and be nice and delicious. | and cook down and be nice and delicious. |
151 | 00:07:27,240 | 00:07:30,280 | I make this for my husband all the time. | I make this for my husband all the time. |
152 | 00:07:30,480 | 00:07:32,000 | It is his favourite. | It is his favourite. |
153 | 00:07:32,240 | 00:07:36,000 | Pretty much any time I go, "What do you want for dinner?" he's like, "Shredded beef tacos. | Pretty much any time I go, "What do you want for dinner?" he's like, "Shredded beef tacos. |
154 | 00:07:36,200 | 00:07:38,320 | "Throw in the tequila!" (LAUGHS) | "Throw in the tequila!" (LAUGHS) |
155 | 00:07:38,520 | 00:07:40,720 | There are lots of elements to get right tonight. | There are lots of elements to get right tonight. |
156 | 00:07:40,920 | 00:07:43,040 | What do you need to make sure you really nail? | What do you need to make sure you really nail? |
157 | 00:07:43,240 | 00:07:47,040 | Just get the beef cooked and get it nice and tender. | Just get the beef cooked and get it nice and tender. |
158 | 00:07:47,240 | 00:07:49,400 | I normally slow cook everything, | I normally slow cook everything, |
159 | 00:07:49,600 | 00:07:52,720 | but for these purposes, I'm going to use a pressure cooker. | but for these purposes, I'm going to use a pressure cooker. |
160 | 00:07:52,960 | 00:07:55,840 | OK. Well, wonderful. Hopefully, the pressure stays in here and not on you. | OK. Well, wonderful. Hopefully, the pressure stays in here and not on you. |
161 | 00:07:56,040 | 00:07:58,040 | Oh, yeah. Good luck. | Oh, yeah. Good luck. |
162 | 00:07:59,120 | 00:08:01,240 | The pressure is actually on junior chef Aaron. | The pressure is actually on junior chef Aaron. |
163 | 00:08:01,440 | 00:08:03,680 | TOMMY: That's it. Let's get it weighed up. Let's get them on. | TOMMY: That's it. Let's get it weighed up. Let's get them on. |
164 | 00:08:03,880 | 00:08:07,720 | He's tackling two different tacos from El Publico's menu. | He's tackling two different tacos from El Publico's menu. |
165 | 00:08:07,920 | 00:08:09,880 | AARON: Tonight, I'm doing tacos two ways. | AARON: Tonight, I'm doing tacos two ways. |
166 | 00:08:10,080 | 00:08:13,080 | One is a fried chicken classic. | One is a fried chicken classic. |
167 | 00:08:13,280 | 00:08:16,880 | The other one is a salsa macha Wagyu tri-tip. | The other one is a salsa macha Wagyu tri-tip. |
168 | 00:08:17,080 | 00:08:18,960 | Do you think they're big enough to portion to three? | Do you think they're big enough to portion to three? |
169 | 00:08:19,160 | 00:08:20,440 | Yeah. | Yeah. |
170 | 00:08:20,640 | 00:08:22,760 | It's a little bit of a concern - Aaron on the tacos tonight. | It's a little bit of a concern - Aaron on the tacos tonight. |
171 | 00:08:22,960 | 00:08:25,360 | He's actually a larder chef. | He's actually a larder chef. |
172 | 00:08:25,560 | 00:08:28,280 | We really have to get this into the sous-vide... | We really have to get this into the sous-vide... |
173 | 00:08:28,480 | 00:08:29,760 | Yeah, let's go now. | Yeah, let's go now. |
174 | 00:08:29,960 | 00:08:33,280 | ..to cook for one and a half hours before we start to fry it. | ..to cook for one and a half hours before we start to fry it. |
175 | 00:08:33,480 | 00:08:36,120 | There was a lot of pressure on me putting up two tacos. | There was a lot of pressure on me putting up two tacos. |
176 | 00:08:36,320 | 00:08:38,000 | It is a lot to get done in two hours. | It is a lot to get done in two hours. |
177 | 00:08:38,200 | 00:08:40,760 | We're going to mix that Baja. You need to get tomatoes. | We're going to mix that Baja. You need to get tomatoes. |
178 | 00:08:40,960 | 00:08:42,960 | You need to get onion. You need to get green chilli out. | You need to get onion. You need to get green chilli out. |
179 | 00:08:43,160 | 00:08:45,120 | The crispy chicken has a Baja, | The crispy chicken has a Baja, |
180 | 00:08:45,320 | 00:08:50,000 | which is a mixture of creme fraiche and mayonnaise | which is a mixture of creme fraiche and mayonnaise |
181 | 00:08:50,200 | 00:08:52,360 | and some of the zest and stuff like that. | and some of the zest and stuff like that. |
182 | 00:08:52,560 | 00:08:55,880 | It's like watching your kid's first day at school. | It's like watching your kid's first day at school. |
183 | 00:08:56,080 | 00:08:58,600 | I just wanted to jump down there and help. | I just wanted to jump down there and help. |
184 | 00:08:58,800 | 00:09:01,840 | It was so hard. It was... I couldn't sit still. | It was so hard. It was... I couldn't sit still. |
185 | 00:09:02,040 | 00:09:03,640 | Is it good? | Is it good? |
186 | 00:09:03,840 | 00:09:05,280 | OK, great. | OK, great. |
187 | 00:09:06,440 | 00:09:07,720 | Oh, it smells good. | Oh, it smells good. |
188 | 00:09:07,920 | 00:09:09,520 | I want the beef in my tacos | I want the beef in my tacos |
189 | 00:09:09,720 | 00:09:11,360 | to just kind of fall apart in your mouth. | to just kind of fall apart in your mouth. |
190 | 00:09:11,560 | 00:09:13,480 | Wow! They nailed that taco. | Wow! They nailed that taco. |
191 | 00:09:13,680 | 00:09:16,880 | And the tortilla is just perfect. I love it. | And the tortilla is just perfect. I love it. |
192 | 00:09:23,680 | 00:09:26,120 | Junior chef Aaron and our four home cooks | Junior chef Aaron and our four home cooks |
193 | 00:09:26,320 | 00:09:30,240 | are under pressure to create their version of Mexican tacos... | are under pressure to create their version of Mexican tacos... |
194 | 00:09:30,440 | 00:09:31,720 | Oh, it smells good. | Oh, it smells good. |
195 | 00:09:31,920 | 00:09:35,600 | ..all in a bid to wow blind-tasting judge Mark. | ..all in a bid to wow blind-tasting judge Mark. |
196 | 00:09:35,800 | 00:09:37,400 | Mark, let's talk tacos. | Mark, let's talk tacos. |
197 | 00:09:37,600 | 00:09:40,720 | What I'm looking for is something that's going to be really tasty. | What I'm looking for is something that's going to be really tasty. |
198 | 00:09:40,920 | 00:09:44,200 | I don't want a meat component in there that's tough or chewy. | I don't want a meat component in there that's tough or chewy. |
199 | 00:09:44,400 | 00:09:48,280 | So, with that rich, beautiful meat, what are you expecting with salsas? | So, with that rich, beautiful meat, what are you expecting with salsas? |
200 | 00:09:48,480 | 00:09:50,880 | I don't want a salsa that's not going to go with anything. | I don't want a salsa that's not going to go with anything. |
201 | 00:09:51,080 | 00:09:53,640 | It's got to actually all come together. | It's got to actually all come together. |
202 | 00:09:53,840 | 00:09:55,960 | And, look, what's really important | And, look, what's really important |
203 | 00:09:56,160 | 00:09:58,040 | is the actual taco itself - the tortilla. | is the actual taco itself - the tortilla. |
204 | 00:09:58,240 | 00:09:59,920 | I want my tortilla to be nice, pliable, | I want my tortilla to be nice, pliable, |
205 | 00:10:00,120 | 00:10:03,520 | so it's just got to encase everything that's in there, | so it's just got to encase everything that's in there, |
206 | 00:10:03,720 | 00:10:07,560 | so I can just take a nice bite and get it all together. | so I can just take a nice bite and get it all together. |
207 | 00:10:07,760 | 00:10:11,800 | BECKY: So, to make my tortillas, I take a nice, fine masa flour | BECKY: So, to make my tortillas, I take a nice, fine masa flour |
208 | 00:10:12,000 | 00:10:15,120 | and mix it with a lukewarm water - you don't want it too warm - | and mix it with a lukewarm water - you don't want it too warm - |
209 | 00:10:15,320 | 00:10:17,120 | and a little bit of salt. | and a little bit of salt. |
210 | 00:10:17,320 | 00:10:20,000 | And I did some sneaky lime juice in there | And I did some sneaky lime juice in there |
211 | 00:10:20,200 | 00:10:22,440 | to add a little bit of extra flavour. | to add a little bit of extra flavour. |
212 | 00:10:23,520 | 00:10:26,920 | Masa is made from corn meal, so it's gluten-free, | Masa is made from corn meal, so it's gluten-free, |
213 | 00:10:27,120 | 00:10:30,400 | so you've really got to work it to bring out the elasticity in it. | so you've really got to work it to bring out the elasticity in it. |
214 | 00:10:30,600 | 00:10:32,800 | It needs some more water, Chef. Yeah. | It needs some more water, Chef. Yeah. |
215 | 00:10:33,000 | 00:10:36,400 | We use a tortilla press, handmade at El Publico, | We use a tortilla press, handmade at El Publico, |
216 | 00:10:36,600 | 00:10:39,160 | and I think it gets the best results. | and I think it gets the best results. |
217 | 00:10:41,360 | 00:10:44,920 | I did have a little hiccup with the tortillas. | I did have a little hiccup with the tortillas. |
218 | 00:10:47,400 | 00:10:49,160 | I forgot to put the top on. | I forgot to put the top on. |
219 | 00:10:49,360 | 00:10:50,760 | That's just a recipe for disaster, | That's just a recipe for disaster, |
220 | 00:10:50,960 | 00:10:52,840 | so it was just a matter of kneading it back together | so it was just a matter of kneading it back together |
221 | 00:10:53,040 | 00:10:54,760 | and having another go. | and having another go. |
222 | 00:10:56,280 | 00:10:59,280 | DAVID: I heat two pans, two different temperatures - | DAVID: I heat two pans, two different temperatures - |
223 | 00:10:59,480 | 00:11:00,800 | one really hot, one medium-hot - | one really hot, one medium-hot - |
224 | 00:11:01,000 | 00:11:02,560 | and it goes from one to the other. | and it goes from one to the other. |
225 | 00:11:02,760 | 00:11:05,000 | Ideally, on the last flip, you should get a bit of a puff, | Ideally, on the last flip, you should get a bit of a puff, |
226 | 00:11:05,200 | 00:11:07,760 | so, I mean, it should pillow up a little bit. | so, I mean, it should pillow up a little bit. |
227 | 00:11:07,960 | 00:11:10,880 | Even just a little bit is fine with me. (LAUGHS) | Even just a little bit is fine with me. (LAUGHS) |
228 | 00:11:13,800 | 00:11:15,360 | You do want to get this nice puff | You do want to get this nice puff |
229 | 00:11:15,560 | 00:11:17,440 | because that means the layers are separating, | because that means the layers are separating, |
230 | 00:11:17,640 | 00:11:20,080 | you're getting the steam inside and it's cooking it. | you're getting the steam inside and it's cooking it. |
231 | 00:11:20,280 | 00:11:23,520 | Whoo-hoo! I'm happy. (LAUGHS) | Whoo-hoo! I'm happy. (LAUGHS) |
232 | 00:11:23,720 | 00:11:26,560 | I'm happy with that. Phew! | I'm happy with that. Phew! |
233 | 00:11:28,000 | 00:11:31,040 | Who taught you how to make these special type of tacos? | Who taught you how to make these special type of tacos? |
234 | 00:11:31,240 | 00:11:32,960 | Yeah, my mum and my grandma. | Yeah, my mum and my grandma. |
235 | 00:11:33,160 | 00:11:38,360 | Usually, we love street food, so they teach me how to do it. | Usually, we love street food, so they teach me how to do it. |
236 | 00:11:38,560 | 00:11:42,880 | I think this is absolutely fantastic because, to the Australian public, | I think this is absolutely fantastic because, to the Australian public, |
237 | 00:11:43,080 | 00:11:45,960 | they probably have not heard of this style of taco before - | they probably have not heard of this style of taco before - |
238 | 00:11:46,200 | 00:11:49,960 | making a taco and then actually putting it into a basket to let it sweat. | making a taco and then actually putting it into a basket to let it sweat. |
239 | 00:11:50,160 | 00:11:52,200 | Probably, they're like, "What is going on?" | Probably, they're like, "What is going on?" |
240 | 00:11:52,440 | 00:11:57,120 | But this is a very classic, authentic recipe for tacos if I'm not mistaken, right? | But this is a very classic, authentic recipe for tacos if I'm not mistaken, right? |
241 | 00:11:57,320 | 00:11:58,600 | Yes. | Yes. |
242 | 00:11:58,800 | 00:12:03,120 | It needs to sweat, so I need to put also the oil with the chilli, | It needs to sweat, so I need to put also the oil with the chilli, |
243 | 00:12:03,320 | 00:12:05,320 | some onion and wrap it. | some onion and wrap it. |
244 | 00:12:05,520 | 00:12:09,720 | Everything that you wrap, leave it there for 15 minutes, | Everything that you wrap, leave it there for 15 minutes, |
245 | 00:12:09,920 | 00:12:14,480 | so that makes the tortilla very soft and sweaty. | so that makes the tortilla very soft and sweaty. |
246 | 00:12:14,680 | 00:12:16,880 | You have 15 minutes left! | You have 15 minutes left! |
247 | 00:12:17,080 | 00:12:19,960 | 15 minutes till you need your plates on the pass. | 15 minutes till you need your plates on the pass. |
248 | 00:12:20,160 | 00:12:23,080 | Tasting it to make sure that the flavours are balanced | Tasting it to make sure that the flavours are balanced |
249 | 00:12:23,280 | 00:12:26,200 | and that everything comes through in the way that I want it to. | and that everything comes through in the way that I want it to. |
250 | 00:12:27,240 | 00:12:28,640 | There wasn't enough honey flavour, | There wasn't enough honey flavour, |
251 | 00:12:28,840 | 00:12:32,000 | so I've actually added a different type of honey. | so I've actually added a different type of honey. |
252 | 00:12:32,200 | 00:12:34,320 | This is a different one than the one I was using, | This is a different one than the one I was using, |
253 | 00:12:34,520 | 00:12:36,000 | so it's got a different taste to it. | so it's got a different taste to it. |
254 | 00:12:36,200 | 00:12:38,440 | I'll keep tasting it, and if it's too sweet, | I'll keep tasting it, and if it's too sweet, |
255 | 00:12:38,640 | 00:12:41,360 | I'll just keep balancing and tweaking until I'm happy with it | I'll just keep balancing and tweaking until I'm happy with it |
256 | 00:12:41,560 | 00:12:45,160 | and then, hopefully, Mark is going to be happy with it too. | and then, hopefully, Mark is going to be happy with it too. |
257 | 00:12:46,960 | 00:12:49,800 | BECKY: Right now, I'm doing the cabbage slaw. | BECKY: Right now, I'm doing the cabbage slaw. |
258 | 00:12:50,000 | 00:12:55,840 | So, I've done a lime, coriander, and sour cream kind of sauce, | So, I've done a lime, coriander, and sour cream kind of sauce, |
259 | 00:12:56,040 | 00:12:57,920 | and I'm going to toss that into there. | and I'm going to toss that into there. |
260 | 00:13:04,280 | 00:13:06,880 | When I pulled the beef out, it shredded beautifully. | When I pulled the beef out, it shredded beautifully. |
261 | 00:13:07,080 | 00:13:08,360 | Looks good. | Looks good. |
262 | 00:13:08,560 | 00:13:10,960 | The beef is shredding up nicely, so I'm happy. | The beef is shredding up nicely, so I'm happy. |
263 | 00:13:11,160 | 00:13:13,960 | We'll see how it tastes. (LAUGHS) | We'll see how it tastes. (LAUGHS) |
264 | 00:13:15,600 | 00:13:17,360 | This is going to be the chocolate mole - | This is going to be the chocolate mole - |
265 | 00:13:17,560 | 00:13:18,840 | my version of a chocolate mole. | my version of a chocolate mole. |
266 | 00:13:19,040 | 00:13:21,760 | My quick, weekly mole that I use for when we have tacos. | My quick, weekly mole that I use for when we have tacos. |
267 | 00:13:21,960 | 00:13:23,960 | It's based on the traditional chocolate mole, | It's based on the traditional chocolate mole, |
268 | 00:13:24,160 | 00:13:26,240 | but it doesn't have as many ingredients | but it doesn't have as many ingredients |
269 | 00:13:26,440 | 00:13:27,720 | as it traditionally would have, | as it traditionally would have, |
270 | 00:13:27,920 | 00:13:31,120 | but it's sort of Dave's version of the mole. | but it's sort of Dave's version of the mole. |
271 | 00:13:31,320 | 00:13:33,400 | It's cocoa - it's not chocolate - so it's not sweetened. | It's cocoa - it's not chocolate - so it's not sweetened. |
272 | 00:13:33,600 | 00:13:35,800 | It's not like a confectionary chocolate. | It's not like a confectionary chocolate. |
273 | 00:13:36,000 | 00:13:38,840 | Just picturing it with the other flavours on the plate. | Just picturing it with the other flavours on the plate. |
274 | 00:13:39,040 | 00:13:41,440 | Obviously, with the beef, it needs to be balanced | Obviously, with the beef, it needs to be balanced |
275 | 00:13:41,640 | 00:13:43,640 | when you're eating the taco itself | when you're eating the taco itself |
276 | 00:13:43,840 | 00:13:46,240 | 'cause you're not eating this on its own necessarily. | 'cause you're not eating this on its own necessarily. |
277 | 00:13:46,440 | 00:13:48,200 | I wanted my beef to be medium-rare. | I wanted my beef to be medium-rare. |
278 | 00:13:48,400 | 00:13:50,720 | Unfortunately, it's probably gone just a little bit over that | Unfortunately, it's probably gone just a little bit over that |
279 | 00:13:50,920 | 00:13:52,240 | to about the medium stage, | to about the medium stage, |
280 | 00:13:52,440 | 00:13:53,880 | although it's a really nice cut of meat. | although it's a really nice cut of meat. |
281 | 00:13:54,080 | 00:13:55,400 | Um, I'll probably get away with it. | Um, I'll probably get away with it. |
282 | 00:13:55,600 | 00:13:57,440 | Five minutes to go! | Five minutes to go! |
283 | 00:13:57,640 | 00:14:01,440 | I really want the beef in my tacos to be nice and tender | I really want the beef in my tacos to be nice and tender |
284 | 00:14:01,640 | 00:14:03,320 | and just kind of fall apart in your mouth, | and just kind of fall apart in your mouth, |
285 | 00:14:03,520 | 00:14:05,120 | and, hopefully, they like it. | and, hopefully, they like it. |
286 | 00:14:05,320 | 00:14:08,600 | I'd like it to turn out to be very flavourful, | I'd like it to turn out to be very flavourful, |
287 | 00:14:08,800 | 00:14:10,880 | but I do hope that I haven't gone overboard | but I do hope that I haven't gone overboard |
288 | 00:14:11,080 | 00:14:12,640 | with the sweetness. | with the sweetness. |
289 | 00:14:12,840 | 00:14:14,800 | It's just going to have to do. | It's just going to have to do. |
290 | 00:14:16,800 | 00:14:19,720 | TOMMY: Think about that chicken. Got to hustle, bro. Got to hustle. | TOMMY: Think about that chicken. Got to hustle, bro. Got to hustle. |
291 | 00:14:19,920 | 00:14:21,200 | With these two tacos, | With these two tacos, |
292 | 00:14:21,400 | 00:14:24,120 | cooking two different proteins, it was definitely a push. | cooking two different proteins, it was definitely a push. |
293 | 00:14:24,320 | 00:14:26,120 | I'm stressing out. | I'm stressing out. |
294 | 00:14:26,320 | 00:14:27,960 | Chicken. Chh-chh-chh-chh-chh! | Chicken. Chh-chh-chh-chh-chh! |
295 | 00:14:28,160 | 00:14:30,000 | And I'm standing there just like... | And I'm standing there just like... |
296 | 00:14:31,800 | 00:14:33,840 | Come on, Chef. Come on. Steak on. | Come on, Chef. Come on. Steak on. |
297 | 00:14:34,040 | 00:14:37,440 | The Wagyu tri-tip that we're using isn't marinated. | The Wagyu tri-tip that we're using isn't marinated. |
298 | 00:14:37,640 | 00:14:39,920 | We wanted to emphasise the freshness of the dish. | We wanted to emphasise the freshness of the dish. |
299 | 00:14:40,120 | 00:14:41,560 | Beef's there. | Beef's there. |
300 | 00:14:42,840 | 00:14:44,760 | That, combined with the blowtorched cheese | That, combined with the blowtorched cheese |
301 | 00:14:44,960 | 00:14:46,240 | and fresh garnish, | and fresh garnish, |
302 | 00:14:46,480 | 00:14:49,560 | we feel that's the best way to pay homage to such a beautiful cut of meat. | we feel that's the best way to pay homage to such a beautiful cut of meat. |
303 | 00:14:49,760 | 00:14:50,760 | Whoo! | Whoo! |
304 | 00:14:50,960 | 00:14:54,640 | There's one minute to go, yeah? One minute. | There's one minute to go, yeah? One minute. |
305 | 00:14:58,560 | 00:15:00,800 | Let's go. Finish it. | Let's go. Finish it. |
306 | 00:15:02,560 | 00:15:04,920 | I suggest you put something on the plate. | I suggest you put something on the plate. |
307 | 00:15:06,240 | 00:15:07,680 | It's got to be on the pass. | It's got to be on the pass. |
308 | 00:15:09,480 | 00:15:12,040 | 10 seconds! Go! | 10 seconds! Go! |
309 | 00:15:13,680 | 00:15:16,520 | More macho! Chicken on. Chicken on. | More macho! Chicken on. Chicken on. |
310 | 00:15:17,840 | 00:15:19,200 | Where did the time go? | Where did the time go? |
311 | 00:15:19,400 | 00:15:21,280 | Um, I did end up using the baking tray. | Um, I did end up using the baking tray. |
312 | 00:15:21,480 | 00:15:23,840 | CHEF: That's your plate, bro. That's your plate, bro. | CHEF: That's your plate, bro. That's your plate, bro. |
313 | 00:15:24,040 | 00:15:27,160 | It was, like, totally just random. I don't know where that came from. | It was, like, totally just random. I don't know where that came from. |
314 | 00:15:30,920 | 00:15:33,680 | (APPLAUSE) Good work! | (APPLAUSE) Good work! |
315 | 00:15:33,880 | 00:15:36,720 | Certain elements were an issue getting over the line. | Certain elements were an issue getting over the line. |
316 | 00:15:36,920 | 00:15:39,200 | Obviously, the plating was the end kind of struggle, | Obviously, the plating was the end kind of struggle, |
317 | 00:15:39,400 | 00:15:42,920 | but I think the flavours are there, so I'm pretty stoked about that. | but I think the flavours are there, so I'm pretty stoked about that. |
318 | 00:15:48,040 | 00:15:51,320 | It's Mexican week and the taco challenge is over. | It's Mexican week and the taco challenge is over. |
319 | 00:15:51,520 | 00:15:53,800 | Our home cooks went up against the junior chef | Our home cooks went up against the junior chef |
320 | 00:15:54,000 | 00:15:55,760 | from El Publico, Aaron. | from El Publico, Aaron. |
321 | 00:15:55,960 | 00:15:59,960 | Mark, tonight's blind-tasting judge, will now taste all five dishes | Mark, tonight's blind-tasting judge, will now taste all five dishes |
322 | 00:16:00,160 | 00:16:03,800 | without knowing if they were prepared by a home cook or the restaurant. | without knowing if they were prepared by a home cook or the restaurant. |
323 | 00:16:04,000 | 00:16:06,560 | Wow! Yes, that's right, Mark. Wow! | Wow! Yes, that's right, Mark. Wow! |
324 | 00:16:06,760 | 00:16:09,480 | We had an epic showdown. | We had an epic showdown. |
325 | 00:16:09,680 | 00:16:13,520 | People were scrambling to really put their plate up on the pass. | People were scrambling to really put their plate up on the pass. |
326 | 00:16:15,480 | 00:16:19,480 | This is a chorizo and potato tacos canasta. | This is a chorizo and potato tacos canasta. |
327 | 00:16:19,680 | 00:16:21,760 | Wow! Look at this! So cute. | Wow! Look at this! So cute. |
328 | 00:16:21,960 | 00:16:24,760 | It's a very traditional taco. | It's a very traditional taco. |
329 | 00:16:24,960 | 00:16:28,120 | Very popular street food where they get the tacos | Very popular street food where they get the tacos |
330 | 00:16:28,320 | 00:16:30,320 | and they put it into this canasta | and they put it into this canasta |
331 | 00:16:30,520 | 00:16:32,560 | and let it steam till it's nice and soft. | and let it steam till it's nice and soft. |
332 | 00:16:32,760 | 00:16:34,640 | Wow. Isn't that interesting? | Wow. Isn't that interesting? |
333 | 00:16:48,600 | 00:16:50,400 | The tortilla is just perfect. | The tortilla is just perfect. |
334 | 00:16:50,600 | 00:16:54,160 | It's just nice and pliable and it's not chewy. | It's just nice and pliable and it's not chewy. |
335 | 00:16:54,360 | 00:16:55,640 | You just put it in your mouth. | You just put it in your mouth. |
336 | 00:16:55,840 | 00:16:58,080 | It's nice and soft and fluffy almost. | It's nice and soft and fluffy almost. |
337 | 00:16:58,280 | 00:17:00,840 | The sauce is great. Got a little bit of a bite to it. | The sauce is great. Got a little bit of a bite to it. |
338 | 00:17:01,040 | 00:17:05,360 | Yes, that's a tomatillo, avocado and jalapeno salsa. | Yes, that's a tomatillo, avocado and jalapeno salsa. |
339 | 00:17:05,560 | 00:17:07,920 | I like this. It's very simple. | I like this. It's very simple. |
340 | 00:17:08,120 | 00:17:11,320 | It's got the chorizo and the creaminess of the potato, | It's got the chorizo and the creaminess of the potato, |
341 | 00:17:11,520 | 00:17:13,920 | which is really nice, and the crunch of the onion. | which is really nice, and the crunch of the onion. |
342 | 00:17:14,120 | 00:17:16,560 | I think there's just a little bit too much spice | I think there's just a little bit too much spice |
343 | 00:17:16,760 | 00:17:18,600 | because I can still feel that heat, | because I can still feel that heat, |
344 | 00:17:18,800 | 00:17:21,360 | even though the avocado is trying to cool that down. | even though the avocado is trying to cool that down. |
345 | 00:17:21,560 | 00:17:25,320 | MELISSA LEONG: This is a pulled beef taco with lime, honey and chipotle. | MELISSA LEONG: This is a pulled beef taco with lime, honey and chipotle. |
346 | 00:17:25,520 | 00:17:27,120 | Let's face it - really generous. | Let's face it - really generous. |
347 | 00:17:27,320 | 00:17:28,800 | Look how much is on that tortilla. | Look how much is on that tortilla. |
348 | 00:17:29,000 | 00:17:33,760 | I mean, I'd really need a bib to tuck into that. | I mean, I'd really need a bib to tuck into that. |
349 | 00:17:44,080 | 00:17:45,760 | You know what? | You know what? |
350 | 00:17:45,960 | 00:17:48,480 | The pulled beef on that is cooked really nice. | The pulled beef on that is cooked really nice. |
351 | 00:17:48,680 | 00:17:50,680 | It's got a smoky flavour through it, | It's got a smoky flavour through it, |
352 | 00:17:50,880 | 00:17:54,840 | but the flavour's a bit too sweet. | but the flavour's a bit too sweet. |
353 | 00:17:55,040 | 00:17:57,320 | There is the addition of honey in the beef. | There is the addition of honey in the beef. |
354 | 00:17:57,520 | 00:18:00,280 | It does overpower the savoury aspect of it. | It does overpower the savoury aspect of it. |
355 | 00:18:00,480 | 00:18:03,920 | And let's face it - the addition of a little bit of acidity there | And let's face it - the addition of a little bit of acidity there |
356 | 00:18:04,120 | 00:18:05,840 | would have been really nice | would have been really nice |
357 | 00:18:06,040 | 00:18:08,120 | to cut through all of that sweetness. | to cut through all of that sweetness. |
358 | 00:18:08,320 | 00:18:10,520 | Would have helped it a lot. | Would have helped it a lot. |
359 | 00:18:11,840 | 00:18:15,200 | This is a crispy chicken and cabbage taco, | This is a crispy chicken and cabbage taco, |
360 | 00:18:15,400 | 00:18:18,200 | and steak and cheese tacos. | and steak and cheese tacos. |
361 | 00:18:18,400 | 00:18:19,920 | A baking tray? | A baking tray? |
362 | 00:18:20,120 | 00:18:21,880 | Were they sort of, like, running up to the pass? | Were they sort of, like, running up to the pass? |
363 | 00:18:22,080 | 00:18:23,440 | They were. Yes, they were. | They were. Yes, they were. |
364 | 00:18:23,640 | 00:18:27,080 | It was either this or no plate at all on the pass. | It was either this or no plate at all on the pass. |
365 | 00:18:27,280 | 00:18:28,960 | Well, look, they look delicious anyway. | Well, look, they look delicious anyway. |
366 | 00:18:29,160 | 00:18:31,040 | Try the chicken. | Try the chicken. |
367 | 00:18:39,640 | 00:18:40,920 | Mmm. | Mmm. |
368 | 00:18:41,120 | 00:18:42,440 | Wow! | Wow! |
369 | 00:18:42,640 | 00:18:45,560 | They nailed that chicken taco because that flavour combination | They nailed that chicken taco because that flavour combination |
370 | 00:18:45,760 | 00:18:47,080 | is really, really nice. | is really, really nice. |
371 | 00:18:47,280 | 00:18:49,120 | The beef? | The beef? |
372 | 00:18:54,760 | 00:18:59,080 | Mmm. Could have had a bit more flavour in there. | Mmm. Could have had a bit more flavour in there. |
373 | 00:18:59,280 | 00:19:01,280 | They've left everything else on top | They've left everything else on top |
374 | 00:19:01,480 | 00:19:04,040 | and, um, the flavour profile, it's just not there. | and, um, the flavour profile, it's just not there. |
375 | 00:19:04,240 | 00:19:06,440 | Overall, look, really impressive | Overall, look, really impressive |
376 | 00:19:06,640 | 00:19:08,760 | that they got two tacos up on the plate. | that they got two tacos up on the plate. |
377 | 00:19:08,960 | 00:19:12,240 | The only downside is they should have marinated the beef | The only downside is they should have marinated the beef |
378 | 00:19:12,440 | 00:19:15,040 | or given it a little bit of, um, flavour | or given it a little bit of, um, flavour |
379 | 00:19:15,240 | 00:19:17,600 | because it just doesn't come through. | because it just doesn't come through. |
380 | 00:19:18,640 | 00:19:23,200 | These are beef tacos with a cabbage slaw and three salsas. | These are beef tacos with a cabbage slaw and three salsas. |
381 | 00:19:23,400 | 00:19:25,120 | Three salsas? | Three salsas? |
382 | 00:19:25,320 | 00:19:27,920 | Yeah! Wow! That's really nice. | Yeah! Wow! That's really nice. |
383 | 00:19:31,480 | 00:19:32,760 | And just to let you know, | And just to let you know, |
384 | 00:19:32,960 | 00:19:34,640 | the beef was intended to be medium-rare. | the beef was intended to be medium-rare. |
385 | 00:19:34,840 | 00:19:36,120 | OK. | OK. |
386 | 00:19:36,320 | 00:19:39,400 | Try a little bit of this. So, this is the mole? | Try a little bit of this. So, this is the mole? |
387 | 00:19:39,600 | 00:19:42,160 | Yes, this is the chocolate mole. | Yes, this is the chocolate mole. |
388 | 00:19:45,200 | 00:19:49,160 | This isn't a bad combination. This is a really well-balanced mole. | This isn't a bad combination. This is a really well-balanced mole. |
389 | 00:19:49,360 | 00:19:52,600 | Look, overall, this one had great salsas. | Look, overall, this one had great salsas. |
390 | 00:19:52,800 | 00:19:54,360 | The meat was still tender, | The meat was still tender, |
391 | 00:19:54,560 | 00:19:56,520 | but not how they intended to cook it, | but not how they intended to cook it, |
392 | 00:19:56,720 | 00:19:58,800 | which is a real pity. | which is a real pity. |
393 | 00:20:00,760 | 00:20:04,840 | These are tequila beef tacos with cabbage slaw. | These are tequila beef tacos with cabbage slaw. |
394 | 00:20:05,040 | 00:20:06,920 | Tequila beef? | Tequila beef? |
395 | 00:20:07,120 | 00:20:09,600 | Look, this looks really nice and easy. | Look, this looks really nice and easy. |
396 | 00:20:09,800 | 00:20:12,880 | Something you can just pick up and pop into your mouth as well. | Something you can just pick up and pop into your mouth as well. |
397 | 00:20:19,520 | 00:20:21,280 | What a lovely taco. | What a lovely taco. |
398 | 00:20:21,480 | 00:20:25,160 | That salsa is so nice, light and tangy and fresh, | That salsa is so nice, light and tangy and fresh, |
399 | 00:20:25,360 | 00:20:29,360 | and its nicely-shredded meat goes well with that jalapeno. | and its nicely-shredded meat goes well with that jalapeno. |
400 | 00:20:29,560 | 00:20:33,120 | And look at this tortilla. It's just... It's perfect. | And look at this tortilla. It's just... It's perfect. |
401 | 00:20:33,320 | 00:20:36,040 | I could be running after a bus holding one of these. | I could be running after a bus holding one of these. |
402 | 00:20:36,240 | 00:20:39,440 | This is a really well-balanced taco. I love it. | This is a really well-balanced taco. I love it. |
403 | 00:20:39,640 | 00:20:42,640 | Well, there's five different plates of tacos on the pass. | Well, there's five different plates of tacos on the pass. |
404 | 00:20:42,840 | 00:20:46,720 | You've got to decide which taco you liked the most. | You've got to decide which taco you liked the most. |
405 | 00:20:51,440 | 00:20:54,200 | Tonight, our home cooks have used their experience | Tonight, our home cooks have used their experience |
406 | 00:20:54,400 | 00:20:57,000 | to deliver their best tacos to the pass. | to deliver their best tacos to the pass. |
407 | 00:21:00,120 | 00:21:03,520 | Now blind-tasting judge Mark will announce if they did enough | Now blind-tasting judge Mark will announce if they did enough |
408 | 00:21:03,720 | 00:21:05,680 | to out-cook junior chef Aaron. | to out-cook junior chef Aaron. |
409 | 00:21:05,880 | 00:21:09,840 | Well, what better way to start Mexican week than a taco challenge? | Well, what better way to start Mexican week than a taco challenge? |
410 | 00:21:10,040 | 00:21:12,320 | Home cooks, does anyone think | Home cooks, does anyone think |
411 | 00:21:12,520 | 00:21:14,520 | they could beat the restaurant tonight? | they could beat the restaurant tonight? |
412 | 00:21:14,760 | 00:21:16,440 | Hope so. I hope so. Yeah, I hope I have. Hope so. | Hope so. I hope so. Yeah, I hope I have. Hope so. |
413 | 00:21:16,640 | 00:21:19,160 | Jo, how much would you like to cook again? | Jo, how much would you like to cook again? |
414 | 00:21:19,360 | 00:21:21,480 | Very, very much. I'm not ready to go home. | Very, very much. I'm not ready to go home. |
415 | 00:21:21,680 | 00:21:23,160 | Tommy, how did Aaron go? | Tommy, how did Aaron go? |
416 | 00:21:23,360 | 00:21:26,240 | I think he's got all the elements on the plate, the tacos. | I think he's got all the elements on the plate, the tacos. |
417 | 00:21:26,440 | 00:21:30,000 | I know the flavours are good. I guess it's up to Mark. | I know the flavours are good. I guess it's up to Mark. |
418 | 00:21:30,200 | 00:21:33,160 | Look, the pass was just vibrant | Look, the pass was just vibrant |
419 | 00:21:33,360 | 00:21:36,400 | and it was exactly how I imagined Mexico would be. | and it was exactly how I imagined Mexico would be. |
420 | 00:21:37,800 | 00:21:40,160 | The best plate on the pass for me was... | The best plate on the pass for me was... |
421 | 00:21:42,400 | 00:21:43,880 | ..tequila beef tacos. | ..tequila beef tacos. |
422 | 00:21:47,320 | 00:21:49,800 | Whose are those? That's me! (LAUGHS) (APPLAUSE) | Whose are those? That's me! (LAUGHS) (APPLAUSE) |
423 | 00:21:50,000 | 00:21:51,400 | Oh, wow! | Oh, wow! |
424 | 00:21:53,280 | 00:21:57,560 | I tell you what - those tortillas were just beautiful. | I tell you what - those tortillas were just beautiful. |
425 | 00:21:57,760 | 00:22:00,520 | And the salsa just popped and balanced it right out. | And the salsa just popped and balanced it right out. |
426 | 00:22:00,720 | 00:22:03,160 | So, well done. Thank you very much. | So, well done. Thank you very much. |
427 | 00:22:05,240 | 00:22:06,800 | Ooh! Oh! | Ooh! Oh! |
428 | 00:22:07,000 | 00:22:09,800 | I was, yeah, so happy. So, so happy. | I was, yeah, so happy. So, so happy. |
429 | 00:22:10,000 | 00:22:12,760 | I did not expect it at all. | I did not expect it at all. |
430 | 00:22:12,960 | 00:22:14,840 | Aaron, how are you feeling? | Aaron, how are you feeling? |
431 | 00:22:15,040 | 00:22:17,560 | Coming in as the chef | Coming in as the chef |
432 | 00:22:17,760 | 00:22:20,480 | versus four amazingly talented home cooks, | versus four amazingly talented home cooks, |
433 | 00:22:20,680 | 00:22:22,120 | there's so much pressure going on. | there's so much pressure going on. |
434 | 00:22:22,320 | 00:22:23,800 | These guys are just amazing. | These guys are just amazing. |
435 | 00:22:25,000 | 00:22:25,800 | Mark, | Mark, |
436 | 00:22:26,000 | 00:22:27,720 | which plate on the pass | which plate on the pass |
437 | 00:22:27,920 | 00:22:30,080 | did not live up to your expectations? | did not live up to your expectations? |
438 | 00:22:30,280 | 00:22:34,000 | The plate that didn't live up to expectations for me was... | The plate that didn't live up to expectations for me was... |
439 | 00:22:35,160 | 00:22:36,880 | ..pulled beef tacos. | ..pulled beef tacos. |
440 | 00:22:37,960 | 00:22:41,680 | Whose is that? That's me. (CHUCKLES) | Whose is that? That's me. (CHUCKLES) |
441 | 00:22:41,880 | 00:22:44,000 | Jo! How are you feeling? | Jo! How are you feeling? |
442 | 00:22:44,200 | 00:22:47,320 | Disappointed, but that's life. I've had a great time. | Disappointed, but that's life. I've had a great time. |
443 | 00:22:47,520 | 00:22:51,720 | Overall, the balance of flavours, it was just a little bit too sweet. | Overall, the balance of flavours, it was just a little bit too sweet. |
444 | 00:22:51,920 | 00:22:54,040 | Got to say, I've had an absolute ball. | Got to say, I've had an absolute ball. |
445 | 00:22:54,240 | 00:22:56,120 | I would love to have gone on and cooked further, | I would love to have gone on and cooked further, |
446 | 00:22:56,320 | 00:22:59,040 | but I'm so happy that I'm here today and I got this opportunity. | but I'm so happy that I'm here today and I got this opportunity. |
447 | 00:22:59,240 | 00:23:00,560 | I'm so sorry, Jo. | I'm so sorry, Jo. |
448 | 00:23:00,760 | 00:23:02,840 | That does mean you ARE going home tonight. | That does mean you ARE going home tonight. |
449 | 00:23:03,080 | 00:23:07,000 | But, congratulations, Becky. You got best plate on the pass. Whoo! | But, congratulations, Becky. You got best plate on the pass. Whoo! |
450 | 00:23:07,200 | 00:23:10,480 | You managed to beat the restaurant, so you get this trophy! | You managed to beat the restaurant, so you get this trophy! |
451 | 00:23:10,680 | 00:23:15,560 | Whoo! Thank you! Thank you. Thank you. | Whoo! Thank you! Thank you. Thank you. |
452 | 00:23:17,600 | 00:23:18,880 | Next time... | Next time... |
453 | 00:23:19,080 | 00:23:20,760 | MAN: Aguachile translates to chilli water. | MAN: Aguachile translates to chilli water. |
454 | 00:23:20,960 | 00:23:23,280 | FLOR: I think it's important to show all Australia | FLOR: I think it's important to show all Australia |
455 | 00:23:23,480 | 00:23:25,280 | the way that the Mexicans cook. | the way that the Mexicans cook. |
456 | 00:23:25,480 | 00:23:27,280 | BECKY: The fish and I are not getting along. | BECKY: The fish and I are not getting along. |
457 | 00:23:27,480 | 00:23:29,480 | We are not friends. (LAUGHS) | We are not friends. (LAUGHS) |
458 | 00:23:29,680 | 00:23:31,320 | The scallops have to be spot-on. | The scallops have to be spot-on. |
459 | 00:23:31,520 | 00:23:34,440 | It's delicious. Looks like something from a restaurant. | It's delicious. Looks like something from a restaurant. |
460 | 00:23:34,640 | 00:23:38,880 | And later in the week, join me on a unique culinary adventure | And later in the week, join me on a unique culinary adventure |
461 | 00:23:39,080 | 00:23:41,000 | through restaurant El Publico. | through restaurant El Publico. |
462 | 00:23:41,200 | 00:23:46,480 | Wow. So good! Fresh, sexy, smoky. Great way to start a meal. | Wow. So good! Fresh, sexy, smoky. Great way to start a meal. |